Chemical and Physical Characteristics of Beef and Vegetarian (Veggie) Burger Served in Some Hotels

Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women

EVALUATION OF KOFTA PROCESSED FROM EDIBLE MEAT BY-PRODUCTS

Effect of Using Beet Root Powder on Nutritional Value of Beef Kofta تأثير استخدام مسحوق البنجر على القيمة الغذائية للكفتة البقري

Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product

Preparation and Evaluation of Falafel Powder Free of Legumes

EVALUATION OF HYGIENIC AND NUTRITIONAL QUALITY OF KOFTA AND SAUSAGE SANDWICHES IN NEW VALLEY GOVERNORATE

EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS

EFFECT OF ADDITION OF DIFFERENT TYPES OF SOYBEAN ON PROTEIN QUALITY OF PROCESSED KOFTA AND BURGER.

Production of Nutritious and Healthy Functional Vegetarian Bars for Fitness Athletes